Breads

Guinean Corn Bread

The Quirky Foodster Team

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Ingredients

250 g (1.75 cups) cornmeal
125 g (1 cup) all-purpose flour
50 g (1/4 cup) granulated sugar
10 g (2 tsp) baking powder
3g (1/2 tsp) salt
2 whole (2 whole) eggs
250 ml (1 cup) whole milk
60 ml (1/4 cup) vegetable oil

Method

Preheat the oven to 190°C (375°F) and grease a loaf pan.
In a bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk eggs, milk and oil until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes until a toothpick inserted in the centre comes out clean.
Cool for 10 minutes before slicing.

Introduction: Made with locally grown corn flour, this dense, slightly sweet bread is baked in Guinean households as an accompaniment to tea or soups, reflecting the widespread cultivation of maize across the country's savanna regions.

Cultural Background: Made with locally grown corn flour, this dense, slightly sweet bread is baked in Guinean households as an accompaniment to tea or soups, reflecting the widespread cultivation of maize across the country's savanna regions.

Tips: Do not overmix the batter, or the bread can turn dense and tough. Check for doneness a few minutes early, as oven temperatures vary.

Variations: Add sweet corn kernels for extra texture. Stir in grated coconut for a tropical twist.

Storage: Store wrapped at room temperature for up to 3 days.

Reheating: Warm slices in a low oven or toaster for a few minutes.

Nutrition: Calories: 230 kcal | Protein: 5 g | Carbs: 32 g | Fat: 9 g | Fibre: 2 g

FAQs:

Q: Can I make this dairy-free?

A: Yes, substitute the milk with a plant-based alternative such as coconut or oat milk.

Q: Why did my bread sink in the middle?

A: This usually means the bread was underbaked or the oven door was opened too early during baking.